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Sourdough Discard Pizza Crust

Slice of sourdough discard pizza crust topped with melted, golden cheese and herbs on a wooden board.
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This sourdough discard pizza crust recipe transforms leftover sourdough starter into a crispy, chewy, and tangy pizza base. It’s a no-waste, easy-to-make dough that delivers artisan flavor and texture without using commercial yeast.

Ingredients

Scale
  • 1 cup (240 g) sourdough discard (unfed)
  • 2 ½ cups (315 g) all-purpose flour
  • ½ cup (120 ml) warm water
  • 1 tbsp olive oil
  • 1 tsp salt
  • ¼ tsp instant yeast (optional)
  • 1 tsp honey or sugar

Instructions

  1. In a large bowl, mix sourdough discard, warm water, and olive oil until smooth.
  2. Add flour, salt, and optional yeast. Mix until no dry flour remains.
  3. Knead the dough for 8–10 minutes until smooth and elastic. Add flour as needed if sticky.
  4. Place the dough in a lightly oiled bowl, cover, and let it rise for 1–2 hours at room temperature or refrigerate for up to 24 hours for stronger flavor.
  5. Preheat oven to 475°F (245°C) with a pizza stone or steel inside for at least 30 minutes.
  6. Roll or stretch the dough on a floured surface or parchment paper to ¼ inch thickness.
  7. Pre-bake the crust for 5 minutes, then add your favorite toppings.
  8. Return to the oven and bake for 8–12 minutes, or until golden and crisp.
  9. Slice, serve, and enjoy your homemade sourdough discard pizza crust!

Notes

  • For a tangier crust, let the dough ferment in the fridge for 24 hours.
  • Use fresher discard for a milder flavor.
  • Brush olive oil on the crust before topping to prevent sogginess.
  • Store leftover dough in the fridge for 3 days or freeze for 2 months.
  • Reheat baked pizza in a 400°F oven for 5–6 minutes for best texture.

Nutrition

Find it online: https://recipeeasily.com/sourdough-discard-pizza-crust/